Cold dishes have many varieties, generally categorized into two types.One type is hot prepared and then served cold.Examples include some self-cooked, braised, deep-fried, roasted, or steamed dishes.Smoked foods also fall into this category.These can be eaten both when hot and cold.Their cooking methods are similar to those of hot dishes.The other type is cold prepared and served cold.Common cold preparation methods include mixing, marinating, or quick-frying.Cold dishes should have dry and fragrant flavors, crisp textures, and refreshing tastes.These aspects complement each other, forming the characteristics of cold dishes.Therefore, cold dishes not only have specific cooking techniques but also require particular plating skills.